Creamy indulgence: Baked cauliflower reimagined without breadcrumbs
Traditional baked cauliflower with crispy, golden breadcrumbs sautéed in butter is a classic that's hard to resist. However, in my kitchen, I've discovered a simple way to give this dish an entirely new dimension of taste and texture without the need for breadcrumbs. The secret is that a rich, creamy cheese sauce envelops the tender cauliflower florets, creating a hearty and incredibly aromatic dish.
Baked cauliflower has completely changed my outlook on vegetables. I gave up the traditional breadcrumbs and butter and created a much more delicious version—creamy, filling, yet light. This recipe beats the classic hands down.
Baked cauliflower – creamy, aromatic, and no breadcrumbs
I only ate cauliflower in one way: cooked and sprinkled with breadcrumbs, sautéed in butter. That's how my mom and grandma did it, so I didn't question this tradition for a long time. Until one day, I decided to change something. Instead of breadcrumbs, I used cheese and a delicate cream-egg sauce instead of butter. The result? Baked cauliflower that everyone who tries it loves.
recipe for baked cauliflower – step by step
Ingredients:
- 1 medium-sized cauliflower,
- 10 oz of yellow cheese (I used Gouda: 7 oz for the sauce + 3 oz on top),
- 1 small onion,
- 14 fl oz cream (18% for soups and sauces),
- 3.5 fl oz milk,
- 2 eggs,
- 1 tablespoon dried Herbes de Provence,
- Salt and black pepper to taste.
How I prepare the baked cauliflower:
- I thoroughly wash the cauliflower, remove the leaves, and divide it into florets.
- In a large pot, I boil water with a teaspoon of salt. After the water returns to a boil, I add the cauliflower and cook it for 5 minutes. Then, I remove the florets and let them cool.
- Meanwhile, I peel and thinly slice the onion. I grate the yellow cheese on a coarse grater – 7 oz is added to the sauce, and 3 oz is reserved for the top.
- In a bowl, I combine 14 fl oz of cream, 3.5 fl oz of milk, and two eggs. I whisk everything until I get a smooth mixture.
- I add the grated cheese (7 oz), sliced onion, and seasonings: salt, pepper, and Herbes de Provence. I mix everything gently.
- In a baking dish, I arrange the cauliflower florets. I pour the prepared cheese sauce over them.
- On top, I sprinkle the remaining 3 oz of cheese and a bit more Herbes de Provence.
- I place the dish in an oven preheated to 356°F and bake it for about 40 minutes, until the cheese browns and forms a golden, appetizing crust.
Why choose baked cauliflower in this version?
This baked cauliflower is ideal for those who want to eat deliciously without feeling weighed down. I don't use breadcrumbs or frying—everything bakes in the oven, and the creamy sauce adds exceptional flavour and texture to the dish. It's a great option both as a standalone dish and as a side for dinner.
What’s more, this recipe can be modified. Sometimes, I add a bit of garlic for boldness or swap the yellow cheese for Parmesan if I'm in the mood for a more intense flavour. Once, I added a few slices of mushrooms, and it turned out great.
